Lemon Cakes For Daisy (St. Louis Gooey Butter Bars)

• Crust
• 1 packet yellow cake mix
• 12 tablespoons unsalted butter, melted
• 1 cup whole almonds, toasted and chopped
• non-stick cooking spray
• lemon zest
• Gooey Butter Filling
• 8 ounces cream cheese, softened at room temp
• 3 large eggs, room temp
• 3 meyer lemons, juiced and zested
• 1 pound powdered sugar

1. Combine cake mix, chopped almonds, lemon zest and melted butter. Prep a 9 x 13 pan with non-stick cooking spray or butter and lightly pat mixture into pan.
2. In a stand mixer with the paddle attachment, beat cream cheese on med-hi for 2 minutes. Add eggs, one at a time until fully incorporated.
3. Add juice of lemons. If meyer lemons are out of season, use 2 small lemons and 1/2 of an orange or substitute a small box of lemon pudding mix (you are starting with a box cake mix, so get over yourself!)
4. Lower your mixer speed to stir and add in your powdered sugar. Slowly increase speed to med-hi and beat for 3 minutes.
5. Pour cream cheese mixture over cake crust mix. Bake at 375 for 25-30 minutes. The edges will be chewy and puffed, the center will be somewhat soft and gooey.

crust, cake mix, unsalted butter, whole almonds, cooking spray, lemon zest, butter filling, cream cheese, eggs, lemons, powdered sugar

Taken from food52.com/recipes/21871-lemon-cakes-for-daisy-st-louis-gooey-butter-bars (may not work)